Eggs Benedict Casserole - Phase 3

Eggs Benedict Casserole
Phase 3
Makes 4 standard servings of grain, protein, hf

Vegan Butter
2 sprouted wheat English muffins, OR 4 slices sprouted wheat bread, torn into small pieces
4 oz compliant ham, sliced and chopped
3 large eggs
1 c almond milk
1 tsp garlic powder
Sea salt
Freshly ground black pepper

For the Hollandaise:
2 large egg yolks
Juice of 1/2 lemon
1/2 c melted vegan butter
Pinch cayenne pepper
Paprika, for garnish

Grease a large oven-safe skillet or baking dish with vegan butter. Alternate layers of English muffins and ham in skillet. 
In a large bowl, whisk together eggs, almond milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or overnight. 
When ready to bake, preheat oven to 375°. Bake until bread is golden and eggs are cooked through, 1 hour. Cover with foil if top is getting too brown. Let cool slightly. 
Bring 2 inches of water to a simmer in a small saucepan. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted vegan butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt. 
Drizzle hollandaise over bake and sprinkle with paprika before serving.

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